Black Vinegar Pork

Crispy on the outside, soft on the inside

Cooking time
150 minutes
Calories
591kcal
Sodium
1.1g
  • Nutrition information is for one serving.

Ingredients(Servings: 2)

200 g (7 oz.)

2-3 cm (1 in.)

1/2 knob

a dash

as desired

as desired

(A)

1 Tbsp

1 1/2 Tbsp

1 1/2 Tbsp

100 ml (3.4 oz.)

(B)

50 g (1/4 cup)

1 1/2 Tbsp

50 ml (4 Tbsp)

1/2 Tbsp

50 ml (4 Tbsp)

a dash

1 1/2 Tbsp

Directions

  1. Boil the pork in a large quantity of hot water with the Japanese long onion and fresh ginger for about 5 minutes. Then remove the pork from the water and coat with soy sauce.
  2. Heat a pot and put in the oil. Cook the pork (1) until its edges become crisp.
  3. Put the pork (2) into a bowl, add (A), then wrap and steam for 2 hours.
  4. Cool the pork (3) and cut it into 2 cm (3/4 in.) cubes. Cover the cubes with starch and fry them in oil.
  5. Mix (B) together well, heat it in a wok and bring to a gentle boil. Add th fried pork (4) and coat. Add starch dissolved in water to adjust the thickness, if needed. Finish up with 1/2 Tbsp of oil.

    * Garnish with komatsuna or spinach, if available.